Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, salmon/sweet potato/black lentil/sundried tom pesto/asparagus. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
One pan Roasted Lemon Dijon Salmon with sweet potatoes and asparagus is all cooked on one sheet pan in less than twenty minutes. Baby red potatoes with green beans or zucchini with tomatoes are both classic combinations that would pair perfectly with the lemon dijon salmon. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet.
Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:
- Prepare 2 salmon fillets
- Prepare 200 g sweet potatoes
- Take 160 g black beluga lentils
- Take 170 g asparagus
- Prepare 30 g sundried tomato pesto
- Prepare 1 tsp smoked paprika
- Prepare 10 ml olive oil
- Take 1 sprig thyme
- Prepare 1 handfull of fresh basil
- Prepare Salt
- Make ready Cooking oil
- Prepare 1 garlic clove
- Prepare 1/2 lemon juice
And more important, you won't need to duty lots of. Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. His One Pan Salmon, Asparagus & Sweet Potatoes recipe is utterly addictive. Lentil & Sweet Potato Salad. goop.
Salmon/sweet potato/black lentil/sundried tom pesto/asparagus step by step:
- Peel the sweet potato and cut it in small 1 cm cubes. Chop garlic, fresh thyme and mix with olive oil and smoked paprika. Cover potatoes with it. Roast it in oven 180 °C for 15 min until soft
- Take scales of the salmon skin and dry it with kitchen roll. Heat up pan with little bit of oil. Heat up frying pan with the little bit of cooking oil. Place the salmon skin down on the pan and sear for 2 min. Place the pan with the salmon in preheated oven. Roast it for 20 min in 180 °C
- Cut thick ends of asparagus or if it's small just peel the skin off from the ends. Bring water to boil in medium pot
- In pot or pan mix lentils, sweet potatoes, pesto and chopped fresh basil. Heat all up on low heat. Finish with lemon juice
- Blanch asparagus in boiling water.
- When everything ready serve
Add the lentils and four cups of cold water. This soup is delicious served over black, red or wild rice, or alone. If asparagus is not in season or too expensive, broccoli, cauliflower or a combination of these vegetables may be used. However, the sweet potato masks most of the asparagus flavor. These salmon lentil patties are a great alternative to traditional burgers and are made with one of the healthiest foods available.
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